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Literally the BEST apple crumble pie you will ever eat! Perfect for the holiday season!!

Apple Crumble Caramel Pie

Literally the BEST apple crumble pie you will ever eat! Perfect for the holiday season!!

Ingredients

Apples

Crust

  • 1.5 cups all-purpose flour
  • 1 tbsp cane sugar
  • 1/2 tsp salt
  • 1/4 cup cold salted butter, cut into 1/2 inch cubes
  • 1/3 cup palm shortening
  • 8-10 tbsp cold water

Crumble Topping

Instructions

  1. To make apples: Peel, core and dice apples into small 1/2-1 inch pieces. Squeeze lemon over apples to prevent browning. Add sugar and cinnamon, stirring well. Set aside for at least 20 min, stirring occasionally, until apples release juice and a sauce is created at the bottom of bowl. 

  2. To make crust: Preheat oven to 350 degrees. In a large bowl, mix flour, sugar and salt. Cut in butter with clean hands or a pastry blender until fine crumbs are formed and butter is pea sized or smaller. Add 8-10 tbsp water or just enough until dough comes together, but isn't too sticky or runny. Roll out dough on a saran wrap covered surface, using more flour if necessary to keep from sticking to rolling pin. Roll dough out to approx 1/2 inch thickness, making sure dough circle is large enough to fit into a 9 inch pie pan with room to fall over the edges. Pick up saran wrap and flip dough into pie pan. Press dough gently into pan and then slowly remove saran wrap. Trim edges of dough to sides of pan and use clean fingers or a fork to lightly press edge of dough to the pan to seal it. Save any leftover dough to make pie garnish leaves if desired. 

  3. To make crumble topping: Mix flour, sugar and salt together. Cut in butter with clean hands or a pastry blender until fine crumbs are formed and butter is pea sized or smaller. 

  4. Pie assembly: Pour apples and sauce into non-baked crust. Top with crumble. Bake for 50-60 minutes, uncovered, or until crust and crumble topping is golden brown. Garnish with leaves (see note) if desired. Is wonderful served hot, cold or topped with ice cream!

Recipe Notes

Leftover crust Leaf garnish - Roll out any remaining dough and cut into shapes with small leaf shaped cookie cutters. Press indents for leaf veins and bake on parchment paper for 12-15 min at 350 degrees or until golden brown. Once cool, place on top of pie. These are also fun to brush with edible color dust in red, orange, yellow and gold for a fun fall pie!

Pastry blenders are awesome for cutting butter for pie dough and crumble, but I HIGHLY recommend using clean hands if you can. The crumble turns out much better as the butter is distributed a little more evenly.